Alum Not Needed

In my younger days, pickled cucumbers called for alum to keep the vegetables crisp in home canning recipes. But nowadays, recipes for pickled vegetables do not call for alum. Why is it no longer used? —H.K., Las Cruces, New Mexico

Years ago, it was common to see alum listed in canned pickle recipes. According to the USDA, alum may still safely be used to firm fermented cucumbers, but it does not improve the firmness of quick-process pickles. If you use good-quality ingredients and follow current canning methods, alum is not needed.
If you do use alum, do not use more than 1/4 teaspoon per quart of pickling liquid. Excess will cause bitterness. For up-to-date canning recipes, contact your local county Extension agency.

Featured Recipes

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies.
—Rose Cole
Salem, West Virginia

My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.—Denise Baumert, Dalhart, Texas